7 vegetable summer salad

This is one of my experiment salads, it is always a little different depending on what is fresh and what I have on hand. It is always a great favorite at family meals in the summer.

Haricot Vert, 1 bag fresh in the produce department
5-6 small red potatoes, cooked and cooled
2 ears corn, cooked until just done
1 large cucumber, unpeeled, washed
1 pint grape or cherry tomatoes
Artichoke Hearts, 1 can drained
Red Onion, about a quarter cup, very thinly sliced
Chives, rough chopped
Basil, handleful of leaves chiffonade
Newman's Own Basalmic Vinegarette

Microwave one bag of haricot vert, immediately place in large plastic bowl with sealable lid. While beans are still warm add 2-3 tablespoons of vinegarette, seal lid and shake to coat. Add artichoke hearts and 2-3 more tablespoons of vinegarette, toss to coat, let marinate if you have the time. I slice cooked and cooled potatoes to medium thickness with skin still on, add to beans. Cut cucumber longways into quarters (like pickle spears) and then thinly slice into bowl. While corn is still warm, use sharp knife to cut strips off of cob, keep in chunks as much as possible. Cut tomatoes in half. Toss into salad with 2-3 more tablespoons of vinegarette. Toss with fresh chives and basil. This salad is wonderful just after preparation or chilled for several hours.